Piecrust From Scratch – a delicious recipe with flour, sugar, salt, butter, water, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In food processor, pulse flour, granulated sugar and salt until combined. Add butter and pulse until small bits. Add ice water 1 Tbsp. at a time, pulsing 3 times between additions in 1 sec. bursts or until dough holds together when pressed between fingers.
2
2. Cover work surface with 2 lg. pieces plastic wrap, overlapping to make a cross shape. Pour half of dough into center of plastic wrap; use wrap to help press and shape dough into ball, then press firmly into round disk. Wrap tightly and refrigerate at least 30 min. Repeat with two more pieces of plastic wrap and remaining dough.
3
3. Remove 1 dough disk from refrigerator. Let stand at room temperature 2 to 3 min to prevent cracking. Roll out dough to 12-in., lightly flouring to prevent sticking. Repeat with other disk. Before baking, brush crust with heavy cream and sprinkle with sanding sugar.
794
kcal
Calories
48
g
Fat
84
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cup all-purpose flour, 1 tsp. granulated sugar, 3/4 tsp. salt, 1 cup (2 sticks) very cold butter, cut into cubes, and more.
Yes, Piecrust From Scratch falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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